Buttermilk Pancakes: The Ultimate Guide
Nostalgic, fluffy American pancakes with a tangy buttermilk backbone. A simple, quick recipe using everyday ingredients for breakfast bliss, honoring a cherished family tradition with easy-to-follow steps.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
1 1/2 cups buttermilk or buttermilk substitute (milk with 1 1/2 tbsp lemon juice/vinegar)
1 large egg
2 tablespoons unsalted butter, melted
Instructions
Whisk flour, baking powder, baking soda, sugar, and salt in a large bowl
In a medium bowl, whisk together buttermilk substitute, egg, and melted butter
Gradually mix wet ingredients into dry ingredients until just combined
Rest batter 5-10 minutes
Heat a Non-stick griddle or skillet over medium heat
Pour 1/4 cup batter per pancake and cook until bubbles form on surface and edges are set, 2-3 minutes
Flip and cook until golden, 1-2 minutes
Repeat with remaining batter
Notes
Do not overmix the batter for best rise
Use a non-stick surface to avoid using oil for greasing
Serve with maple syrup, fresh berries, or jam
Halal-friendly version: ensure butter is from vegetarian sources and use lemon juice instead of vinegar for a cleaner flavor profile
Nutrition
- Serving Size: 1 pancake
- Calories: 175
- Sugar: 1g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 23g
- Fiber: 0.8g
- Protein: 4g
- Cholesterol: 40mg